Go Back
pork chops & cabbage
Print Recipe

Pork Chops and Cabbage

My grandmother’s recipe for Pork Chops and Cabbage is a testament to the beauty of simplicity in cooking! It’s a delicious, hearty one-pot meal that’s perfect for dinner.

Ingredients

  • 4-6 pork chops (bone-in or boneless)
  • 3-4 tablespoons butter or you can use oil
  • Salt & pepper to taste
  • 1 tablespoon garlic powder - divided or adjust to your taste
  • 1 head cabbage cored and chopped
  • 1 medium onion thinly sliced
  • 2-4 cloves of garlic minced

Instructions

  • Preheat your oven to 350 degrees.
  • Season the pork chops with salt, pepper, and garlic powder to taste. You can season them with your favorite seasoning instead blend if you like.
  • Heat the butter or oil in a hot skillet to brown up each side. You don’t want to cook them through, you just want to put some color on them. Once they are browned on both sides, transfer them to a paper towel lined plate.
  • In the same skillet that you browned the pork chops in, add the chopped and sliced onion. Toss with the pan drippings to coat. If there is not enough pan drippings to coat all of the cabbage, you can add a tablespoon or two of butter if needed. Season with salt and pepper to taste as well as the garlic powder. Mix well. Let cook, stirring often, for 10 minutes to allow the cabbage to absorb all the pan drippings. Stir in the minced garlic and allow to cook for another minute or two.
  • Transfer the cabbage and onion mixture to a 4 quart (a 9x13 casserole dish will work too) casserole dish. Top with browned pork chops.
  • Cover. Cook in the preheated oven for 1 hour. Remove from the oven and allow to cool with the lid on for 10-15 minutes before serving.